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Academic Journal

PREVALENCE OF CAMPYLOBACTER SPP. IN A POULTRY AND PORK PROCESSING PLANTS.

Authors : Yushina, Yuliya¹ (AUTHOR) ; Bataeva, Dagmara¹ (AUTHOR) ; Makhova, Anzhelika¹ (AUTHOR)

Source: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p815-820. 6p. 2 Charts, 1 Graph.

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Academic Journal

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin.

Authors : Anihouvi, Dona G. H.^1,2 (AUTHOR) ; Kpoclou, Yénoukounmè E.² (AUTHOR); Assogba, Mahunan F.² (AUTHOR)

Source: Journal of Food Safety. Feb2020, Vol. 40 Issue 1, pN.PAG-N.PAG. 1p.

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Academic Journal

Suinocultura no Oeste Catarinense: Os impactos socioambientais e simbólicos.

Authors : Gonçalves Terreri, Laianny Cristine¹

Source: Revista Santa Catarina em História. 2020, Vol. 14 Issue 2, p1-13. 13p.

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Academic Journal

Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork.

Authors : Assogba, Mahunan François¹ (AUTHOR) ; Kpoclou, Yénoukounmè Euloge¹ (AUTHOR); Houêchéné Ahouansou, Roger² (AUTHOR)

Source: Journal of Food Processing & Preservation. Aug2020, Vol. 44 Issue 8, p1-12. 12p.

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Academic Journal

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut.

Authors : Čandek-Potokar, Marjeta¹ (AUTHOR) ; Škrlep, Martin¹ (AUTHOR) ; Kostyra, Eliza² (AUTHOR)

Source: Animals (2076-2615). Feb2020, Vol. 10 Issue 2, p239. 1p.

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Periodical

Update Why Honoring Your Team Through Best Projects Is Important Now.

Authors : Blair, Scott

Source: ENR: Engineering News-Record. 5/25/2020, Vol. 284 Issue 11, p2-2. 3/5p. 1 Color Photograph.

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Academic Journal

Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights.

Authors : Gan, Mailin^1,2 (AUTHOR) ; Shen, Linyuan^1,2 (AUTHOR) ; Chen, Lei^1,2 (AUTHOR)

Source: Animals (2076-2615). May2020, Vol. 10 Issue 5, p822. 1p.

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نتائج البحث

فلترة النتائج

PREVALENCE OF CAMPYLOBACTER SPP. IN A POULTRY AND PORK PROCESSING PLANTS.

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin.

Suinocultura no Oeste Catarinense: Os impactos socioambientais e simbólicos.

Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork.

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut.

Update Why Honoring Your Team Through Best Projects Is Important Now.

Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights.

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